Shrimp (or Crab) Mornay

This is our go-to casserole to impress! For every Christening for our children. 

 Ingredients: 

1 stick butter 

1/2 cup flour 

1/4 cup grated onions 

1/2 cup chopped green onions 

1/8 cup chopped parsley 

2 cups heavy cream 

1 cup dry white wine 

2 1/2 tsp salt 

1/2 tsp white pepper 

1/4 tsp cayenne 

2 1/2 oz imported swiss cheese, minced 

2 cans artichoke hearts, quartered 

1 tbs lemon juice 

2 pounds lump crabmeat or 3 pounds shrimp, boiled and peeled 

1/2 pound fresh mushrooms, sliced thickly 

3 tbs romano cheese 

 In 2-quart saucepan melt butter, stir in flour and cook 5 minutes over medium flame, stirring often. Add onions, green onions, and cook 2-3 minutes without browning. Stir in parsley, gradually add cream and allow to get hot, then add wine, salt, white pepper, cayenne. Blend well and bring to a simmer, stirring occasionally. Add Swiss cheese, stir, cover, turn off fire, and allow to cool. When sauce has cooled to lukewarm, stir in scrappings from artichoke leaves and lemon juice. In a 3-Qt casserole, make alternate layers of crabmeat/shrimp, quartered artichoke botommos, slice raw mushrooms, using suace between layers and on top. Sprinkle romano cheese over the top, cover, and refrigerate until ready to reheat. Put uncovered, room temperature, casserole in to a 350 degree oven and heat 30-45 minutes. If top is not browned, turn oven up to broil and brown top for 3-5 minutes. This is better made ahead of time. It is very rich and needs only a green salad and French bread served with it.